FISH FOR COMPLIMENTS

ofCANADIAN LIVING Fish for Compliments

Be ready for the accolades you’ll receive for this flavourful fuss-free dish.

BY THE TEST KITCHEN

TESTED TILL PERFECT

Grilled Salmon Fillets

Hands-on time: 15 minutes Total time: 45 minutes Makes: 4 servings

Choose thick skin-on fillets, as they’ll hold together on the grill. Be gentle when turning the fish; it’s best to use two spatulas, placing one under and one over the fillet.

⅓ cup olive oil 1 tsp grated lemon zest ¼ cup lemon juice 2 tbsp chopped fresh dill ¼ tsp each salt and pepper 4 skin-on salmon fillets (about 500 g) We love this elegant summer recipe that first appeared in our July 1992 issue.

Whisk together oil, lemon zest, lemon juice, dill, salt and pepper; pour into shallow dish. Add salmon, turning to coat. Cover and refrigerate, turning occasionally, for up to 30 minutes. Remove salmon from marinade, reserving excess. Place salmon, skin side down, on greased grill over medium-high heat; close lid and grill, turning once and basting frequently with reserved marinade, just until opaque throughout and fish flakes easily when tested, about 10 minutes per 1 inch (2.5 cm) of thickness.

PER SERVING: about 341 cal, 19 g pro, 29 g total fat (5 g sat. fat), 2 g carb (trace dietary fibre, trace sugar), 54 mg chol, 197 mg sodium, 355 mg potassium. % RDI: 1% calcium, 4% iron, 2% vit A, 18% vit C, 15% folate.

Watch how to make this fish marinade at canadianliving.com/ grilledsalmon.

GET THE FACTS

ON YOUR FISH Love seafood but worry about sustainability? You’ve got reason to: Some fishing practices can threaten marine life. The good news is that, with a little knowledge about its origins, you can enjoy healthful, delicious fish and shellfish. This handy chart will help you shop sustainably.

Type of Look for... seafood

Salmon Wild Alaskan or land/ closed-containment farmed

Mackerel Atlantic mackerel from Canada, or king or Spanish mackerel from the U.S.

Arctic char Farmed

Tilapia Farmed from the U.S. or Ecuador

Crab Snow crab from Alaska or the Gulf of St. Lawrence

Tuna Pole-/troll-caught ahi, or albacore from Canada or the Pacific U.S.

Shrimp Trapped from Atlantic Canada, farmed from the U.S. or spot prawns from B.C.

Sardines Pacific from Canada or the U.S.

Source: SeaChoice

“Today, there is an incredible movement of people who want to reconnect with where their food comes from.” — SEVERN CULLIS-SUZUKI

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